Wild Game Recipes
Four and Twenty Game Birds Baked in a Pie
Ingredients
- Pinch of salt
- 1/3 cup shortening
- 1 cup all-purpose flour, sifted
- 2 tablespoons ice water
- 4 to 6 tablespoons butter
- 12 quail, split in half
- 16 small white onions, peeled
- 2 cups rich chicken stock
- Grated rind and juice of 1 lemon
- 1/2 cup dry Marsala wine
- 1 tablespoon chopped fresh parsley
- 2 celery sticks, chopped
- 1 large carrot, diced
- 1/4 teaspoon thyme
- 1/2 teaspoon savory
- 2 tablespoons cornstarch, mixed with 1/4 cup cold water
- 12 small new potatoes, unpeeled and halved
- 1 cup fresh peas
- 1 egg, beaten
Instructions
- Heat oven to 375 degrees F.
- Select a large, deep baking dish and set aside.
- Put salt, shortening and flour together. Cut shortening into flour with a pastry blender until it has the consistency of oatmeal. Sprinkle with ice water and mix gently with a fork to blend. Divide dough in half. Roll half of dough to size of baking dish you have selected. Line dish with pastry, cover and refrigerate until filling is ready.
- Melt butter in a heavy skillet and sauté birds for 10 minutes.
- Remove birds and place in pastry-lined baking dish.
- Add onions, stock, lemon rind and juice, Marsala, parsley, celery, carrot, thyme and savory to remaining juices in skillet. Simmer, covered, until vegetables are tender.
- Remove vegetables with a slotted spoon and add to birds.
- To the remaining gravy, add cornstarch, stir to blend and cook until slightly thickened. Correct seasonings and pour gravy over birds.
- Cook potatoes in boiling water until just tender. Add to baking dish, then sprinkle in peas.
- Roll out remaining dough and cover baking dish with a top crust. Trim, leaving a 1/2-inch overhang. Turn under, press firmly to edge of dish, and make a scalloped edge. Brush pie with beaten egg. With a knife cut several slits in a pattern for steam vents.
- Bake for 30 minutes or until pastry is golden.